Persian Meatballs

I love Middle Eastern and Persian cuisine and enjoy collecting good cookbooks from that region. In the cookbook Bazaar by Sabrina Ghayour from Iran, the salads are a feast for the eyes and the stomach :) This salad full of crunchy vegetables with fresh cranberries and roasted cashew nuts is definitely worth trying! With spiced chicken meatballs (better living 2 stars) following a Persian recipe, fluffy couscous, and tahini yoghurt dip.

Persian Meatballs

Chicken mince (better living 2 stars), radish, white cabbage, carrot, garlic, lemon [sulphites], cranberries, fresh chives, dill, mint, parsley, preserved lemon, chickpeas, chili powder, harissa (contains among others tomato, red pepper, cumin, and coriander seeds) [sulphites], cinnamon, curry massala (contains among others coriander seeds, turmeric, and mustard seeds), cumin seeds, coriander seeds, turmeric, nutmeg, allspice, cashewnuts, pasteurised free-rangeegg, milk [lactose], yoghurt [lactose, milk], couscous [gluten], tahini (sesame paste) [sesame seeds], honey, organic vegetable stock, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, mosterd, noten, sesamzaad, sulfiet.

MicrowaveMarleen's choice

Heat the meatballs with the couscous loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw and the tahini yoghurt dip (cold).

Oven — 200°C, 15-30 min

Preheat the meatballs with the couscous covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coleslaw and the tahini yoghurt dip (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy156,44 kcal

Fat7,26 g

of which saturated1,63 g

Carbohydrates14,83 g

Dietary fibre2,19 g

Protein8,17 g

Salt0,41 g

Average weight: 540 g